Last week Tuesday I attended the International Restaurant and Food Service Show held at Manhattan’s Javits Center. There I met my friends Bobby and Valerie Groper from My Brother Bobby’s Salsa. The company started in 1993 and recently moved into its own state-of-the-art processing facility in Poughkeepsie, NY.

Bobby and Valerie Groper in their booth at the International Restaurant and Food Service Show

My Brother Bobby’s Salsa makes four delicious products:

Fresh Bruschetta Topping

Original Red Salsa

Hot Tomatillo with Corn Salsa

Tropical Black Bean Salsa

Everything is kosher certified by the OK, under the leadership of Rav Don Yoel Levy. All products use top quality, natural ingredients and no preservartives.

I used the Bruschetta Topping to make a succulent, super easy, Bruschetta Bread:

Bruschetta Bread

My version of Bruschetta Bread...

Ingredients

1/2 loaf Italian bread, sliced open

olive oil

2 slices Natural & KosherCheddar

My Brother Bobby’s SalsaFresh Bruschetta Topping

Directions

Brush olive oil over white surface of the Italian bread. Put in 350 F preheated oven for about 2 minutes.

Melt cheese slowly in a pan over a small flame.

Cover surface of bread with melted cheese.

Top the cheese with bruschetta topping

Sprinkle any leftover melted cheese over the topping.

It barely took more than 5 minutes and was a real treat. You can use any other flavor of cheese to melt, with shredded cheese you’ll even get better and faster result. Your bread loaf need not even be covered with sesame seeds, I used it because it was what I had handy, same goes for the cheese. Frankly, gentle reader, it was a very filling lunch.